Stuffed Squash Turkeys

Phew, we are on a roll, aren’t we? It all started with my Thanksgiving Stuffing Cupcakes, then we talked about my 5 favorite ideas to make your kids Thanksgiving Table special, and now we are making Stuffed Squash Turkeys. Leaning over to whisper in your ear: Wait until you see what Friday will bring! These cute turkeys happen to be such a sweet way to dress up your favorite stuffing for your kids (and the kid in you) this holiday, while also serving up a fresh helping of veggies! That’s what we call a winner, wouldn’t you say so, Mom and Dad?

A few recipe notes about these Stuffed Squash Turkeys:

Always use a good quality vegetable broth that is full of flavor and body. This is why I use Pacific Foods (LOVE this brand!) The ingredients are organic and uses only vegetables, herbs, and seasonings to make their broth. It’s like making it at home but without the mess…or time spent in the kitchen…or much effort at all.

This recipe calls for honeynut squash. Some of you might be asking, “What in the world is honeynut squash?!!” It’s a squash variety that comes in mini form and I found mine at Trader Joe’s. Do you need to use it for this recipe? No. You can use butternut (there is even mini butternut squash) or any other variety. Why I use it in this recipe? For its flavor (it’s sweet, buttery, and smooth) and for its size. These beauties measure around 6-8 inches long and they are the perfect serving “dish” for the stuffing. Do note that if you use a larger squash, you will need to bake them longer and more stuffing will be needed to fill up one half.

Have everything ready before the stuffing comes out of the oven. This way, you can assemble your turkeys quickly and still serve warm. OR at least cover them with foil to keep warm before you make the turkeys.

Make a fun statement this Thanksgiving at the kids tables by serving up these adorably gluten free Stuffed Squash Turkeys!

Instructions

Preheat your oven to 350 degrees.

Place the honeynut squash halves on a baking sheet lined with parchment paper, flesh facing up. Lightly brush with olive oil and a pinch of sea salt.

In a large skillet, heat up the dairy free butter until melted over medium-high heat and add the onions and celery. Allow to soften for a few minutes. Add the garlic, herbs and salt and saute another minute.

Place the cubed bread inside the skillet and mix around to season. Cook for 5 minutes, stirring often. Add the vegetable broth to coat fully. Taste to make sure it has enough flavor to your liking. Add more salt if needed. Distribute the stuffing mix evenly into each squash half.

Bakes for 20 minutes* or until the top of the squash becomes caramelized and the stuffing has browned nicely on top. Garnish with fresh parsley.

While the stuffed squash are baking, have your veggies cut and ready to go to assemble the turkey immediately.

Did you make this recipe?

This year, the Kids Thanksgiving Table is going to be the envy of all of the adults! In fact, I’m going to get there early and save me a seat to ensure that I get one of these Stuffed Squash Turkeys…

This recipe is part of a blogger stuffing showdown with Pacific Foods. If you are reading this today (11/9/16), I would love it if you could head on over to either their Facebook or Instagram and vote for these Stuffed Squash Turkeys. The more comments I get in favor of my recipe, I win! YOU can win as well! We’re talking daily prizes of a selection of Thansgiving-themed Pacific products (like cranberry sauce, pumpkin, broth, etc) that will be announced this week. Thank you for your support.

This post has been sponsored by Pacific Foods. All opinion and text are my own.